Easiest White-Chocolate-Dipped Gingerbread Cookies

These white-chocolate-dipped gingerbread cookies are the easiest cookies you’ll ever make! All you need are two grocery store items and BAM… you’ll have the prettiest oven-baked, dipped cookies in minutes! Your house will smell so gingery-good, no-one will even know that you didn’t bust out the eggs or or measuring cups or even a wooden spoon!

Today, we’re making these easy, dipped cookies for Valentines Day, but you can use this recipe to make Christmas cookies, Easter cookies, Halloween cookies… you can make these cookies for any occasion as long as you have a cookie cutter that suits the holiday or theme.

In all honesty, it feels like cheating to even call this cookie recipe a “recipe”. Afterall, there’s no mixing required, no beaters or blenders… Heck, you don’t even need a bowl!

You do however, end up with a batch of delightfully gingery cookies dipped in sinful white chocolate, and I’m telling you, your friends and family will love ’em. And if you don’t tell them how simple they were to make, they’ll think you were in the kitchen for hours. Hee hee!

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You can also use your own homemade gingerbread cookie recipe if you’d like – or any favourite cookie recipe for that matter. Shortbreads and sugar cookies would be terrific substitutes I’m sure!

Let me show you how easy it is to make these white chocolate dipped cookies , and then, if you’d rather bake your own cookies from scratch before dipping, go for it.

Ingredients for dipped gingerbread cookies:

1 roll pillsbury gingerbread cookie dough

300 gram pkg of white chocolate chips (approx 2 cups)

vegetable oil (optional)

shaped cookie cutter (I used 2 sizes of heart-shaped cutters)

sprinkle of flour

Making your cookies:

Preheat oven as per the directions on the Pillsbury package.

Open the package of Pillsbury dough, and place the dough on a lightly floured countertop. Reshape the dough into a smooth ball or disk.

Next, flour your rolling pin, and roll the dough out to about a 1/4 inch.

With your cookie cutter, cut as many cookies as you can out of the sheet of dough.

With a lifter, transfer the cookies to a baking sheet or baking stone, and pop them into the oven for the recommended time on the Pillsbury package. For my baking stone, this was about 11 minutes.

Scoop up the remaining scraps of cookie dough, form another ball, roll it out, and cut out more cookies. Re-flour your countertop and rolling pin whenever the dough gets sticky. Repeat the process until every last cookie has been cut.

Remove cookies from the oven, transfer them to a cooking rack, and let them cool and harden before dipping them in the white chocolate icing.